"A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!" — Fâché
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crushed red pepper flakes
salt and pepper to taste
boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can
low-sodium beef broth
portobello mushrooms, cut into quarters
red onion, cut into 12 wedges
12 bite-size chunks
This is out of this world good! I doubled the marinade for 2 lbs. of pork, but kept the amount of olive oil the same and always use low sodium soy sauce. I added 2 tbsp. each of brown sugar and rice wine vinegar along with 1/4 tsp. of ground ginger. I let this marinate for a full 24 hours. With marinades, the longer the better some times. I kept the basting sauce the same (didn't double) and used 3 Tbsp. of brown sugar. It thickened up nicely. I skewered the pork sepapate from the veggies and pineapple as they cook at different rates. This went great with "Sesame Noodles" from this site.
We felt this was way too salty - and I like salty food. I even used low sodium soy sauce along with the low sodium beef broth. I did, however, marinade it overnight as opposed to three hours and maybe that played part. I was also a little disappointed, probably my fault because I wasn't paying attention to the ingredients beforehand, but I was expecting something more BBQ-like, as in BBQ sauce. "BBQ'D" Pork Teriyaki Kabobs would be a more accurate title.
These are awesome. I have made them twice now. The sauce is very good. Changes that improve the kabob experience: 1. Double the marinade and marinate the vegetables also 2. Make the skewers vegetable-only and meat-only. This helps with safe and even grilling. 3. I think that the marinade is still good if you reduce some of the oil (too greasy) and replace that liquid with rice vinegar.
This is a great keeper, though! They smell and look delicious, and they reheat beautifully. I use chunk pineapple in the can (though I am sure fresh would be yummier), tomatoes, red onion, bell pepper, and portabella. Everyone enjoyed on rice. Thanks!
These kabobs had a great flavor and our guests loved them. However, they do have a little kick. If you don't like spice, I'd cut back on the red pepper in the marinade. Also, the sauce was really salty when I first tasted it. I was expecting it to be sweeter since it is called teriyaki. I added more brown sugar until I got the flavor I wanted.
I made this exactly as stated and was pretty good. The marinade was the best part, it had good flavor and was tender, hte chili peppper did give it a small kick. The sauce was a little bland and I had just enough sauce to cover the kabobs with nothing left to baste them with which was ok because it was already seasoned with marinade. Most of the sauce cooked off leaving moist kabobs lightly flavored. I broiled the skewers in the oven and microwaved red potatoes, both were done in just 10 minutes.
Excellant! I ran out of soy sauce, so I used worchester instead, omitted the salt and increased the brown sugar to 2 tbs. Next time, we will use cherries instead of tomatoes. Also, next time we will cook the onions on a separate skewer and cook longer to make sure they aren't crunchy. All in all, a great grill dish!
All I can say is "WOW"! The most tender pork we've ever had. My husband said it's one of the best meals he's ever had, and definitely wants to have this again. (I did omit the red pepper flakes.)
This is a great recipe. Very tasty and easy to make. I had plenty of basting sauce as I BBQ'd the Kabobs. I will be making these again! I did add alot of pepper for a kick of my own.
* Percent Daily Values are based on a 2,000 calorie diet.
BBQ Teriyaki Pork Kabobs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 153
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